Turkey or Chicken Black Bean Quesadillas
Savor the perfect balance of bold flavors and satisfying textures with these Turkey or Chicken Black Bean Quesadillas! This quick and easy recipe transforms tender shredded turkey or chicken, protein-packed black beans, and vibrant red bell peppers into a deliciously seasoned filling, enhanced with hints of cumin, chili powder, and fresh cilantro. Nestled in warm, golden flour tortillas and oozing with melted cheddar or a Mexican cheese blend, these quesadillas are a crowd-pleasing option for busy weeknights or casual gatherings. Ready in just 35 minutes, they’re an excellent way to repurpose leftover turkey or chicken. Serve with a trio of salsa, sour cream, and creamy guacamole for the ultimate southwest-inspired meal. Perfect for fans of Mexican cuisine, this recipe is bursting with flavor, easy to customize, and guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Cooked turkey or chicken (shredded or diced)
- 1 cup Black beans (rinsed and drained)
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 8 pieces Flour tortillas (medium size)
- 1 piece Red bell pepper (diced)
- 2 pieces Green onion (sliced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Salsa (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Guacamole (optional, for serving)
Instructions
In a medium-sized skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the diced red bell pepper and cook for 3-4 minutes until it begins to soften.
Stir in the shredded or diced turkey or chicken, black beans, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes or until heated through.
Remove the skillet from heat and stir in the chopped cilantro and sliced green onions.
Lay out 4 tortillas on a flat surface. Evenly distribute the turkey or chicken mixture onto each tortilla, spreading it across one half of each tortilla.
Sprinkle the shredded cheese on top of the turkey or chicken mixture, about 1/2 cup for each quesadilla.
Fold the empty half of each tortilla over the filling to create a half-moon shape.
Wipe the skillet clean and heat the remaining 1 tablespoon of vegetable oil over medium heat.
Place the folded quesadillas into the skillet (cook in batches if necessary) and cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese has melted.
Transfer the cooked quesadillas to a cutting board and let them cool for a minute before slicing each into thirds or quarters.
Serve warm with salsa, sour cream, and guacamole on the side, if desired.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 281.9 g | 103% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 26.0 g | ||
| Protein | 257.0 g | 514% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2285 mg | 176% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3724 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
